Golden, crunchy spring rolls packed with fresh veggies, made in the air-fryer instead of the deep-fryer. One light coat of Spritz Olive gives them that fried crispness with almost no oil.
35 min · Serves 4
Ingredients
- Spritz Olive cooking spray
- 12 spring roll wrappers
- 200 g cabbage, shredded
- 1 carrot, grated
- 100 g bean sprouts
- 2 spring onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 tablespoon flour mixed with water (to seal)
Method
- Stir-fry the cabbage, carrot, bean sprouts, and spring onions with the soy sauce and ginger for 3 minutes, then let the filling cool.
- Place a spoon of filling on each wrapper, fold in the sides, and roll up tightly, sealing the edge with the flour paste.
- Arrange the rolls seam-side down in the air-fryer basket.
- Give the rolls one even coat of Spritz Olive on all sides so they crisp up evenly.
- Cook at 190 C for 10 to 12 minutes, turning halfway and giving a second light spray of Spritz Olive.
- Serve hot with your favourite dipping sauce.
Cooked lighter with Spritz Olive - one fine spray instead of pouring oil.